Drawings for an Oyster Strainer and Drain Pan This design of strainer is required in AOAC International (953.11) for use in determining the drained liquid from shucked oysters. The specifications for the diameter of the perforations and their spacing were adopted by the AOAC in THESE DRAWINGS ARE NOT TO SCALE This document based on a drawing (No August 1997) provided by the North Carolina Department of Agriculture, Division of Standards & Division of Marketing’s Engineering Program. Issued: May 17, 2013

AOAC Description Apparatus: Strainer (skimmer): flat metal pan with 50.8 mm (2 inches) sides. Area: 1,900 square centimeters (300 square inches) for each L (1 gallon) of oysters to be poured onto the pan. A smaller strainer and pan may be constructed for testing package sizes less than L (1 gallon). Perforations and Spacing: 6 mm (1/4 inch) diameter and spaced in a 32 mm (1-1/4 inches) square pattern. Use: Quickly distribute oysters evenly over draining surface with minimum of handling. Drain Time: 2 minutes. Temperature: 7 °C (± 1 °C) 45 °F (± 2 °F)

General Notes Construct with 12 gage stainless steel (recommended but lighter or heavier gages are permitted). For ease of handling the weight should be kept to a minimum. The strainer and pan may be one-piece boxes with bent and welded sides or constructed entirely of plate. Containers will be used to weigh and measure food products so all welds must be watertight for ease of cleaning and to prevent the accumulation of water that may promote bacteria growth. Grind, smooth and polish all joints, and perforations.

Typical Layout of Perforations 32 mm (1-¼ inches) 32 mm (1- ¼ inches) Perforation Diameter 6 mm (1/4 inch) THIS DRAWING NOT TO SCALE Locate Hole Grid on Center Line (C L ) of strainer (see next page). For a strainer with given dimensions there will be 13 holes per row and 13 rows. For strainers of other dimensions the number of holes per row and number or rows will vary. Perforation Diameter: 6 mm (1/4 inch). Spacing: a 32 mm (1-1/4 inches) square pattern as show in the detail to left.

Strainer Plan View mm (17-1/2 inches) Provide Handle Each Side (see next page for handle details) mm (17-1/2 inches) CLCL THIS DRAWING NOT TO SCALE Locate Hole Grid on Center Lines (C L ) of Strainer CLCL

Strainer End View 50.8 mm (2 inches) Provide Handle Each Side Attach handle at 25.4 mm (1 inch) from bottom of strainer. See left of this page for details mm (17-1/2 inches) THIS DRAWING IS NOT TO SCALE Strainer Side View mm (17-1/2 inches) Typical Handle 12.7 mm (1/2 inch) Fillet 127 mm (5 inches) 50.8 mm (2 inches)

Pan Plan View mm (18 inches) Provide Handle Each Side (see next page for handle details) mm (18 inches) THIS DRAWING IS NOT TO SCALE Solid Bottom in Pan. Provide stainless steel bars in each corner of the drain pan to hold the strainer while it drains. Bars are attached with a continuous weld on all sides and joints. Each bar is 19 mm x 19 mm x 63.5 mm (¾ inch x ¾ inch x 2½ inches)

Bottom Drain Pan End View 50.8 mm (2 inches) Provide Handle Each Side Attach handle at 50.8 mm (2 inches) from bottom of drain pan. See above for details. THIS DRAWING IS NOT TO SCALE Bottom Drain Pan Side View Typical Handle 12.7 mm (1/2 inch) Fillet 127 mm (5 inches) 76.2 mm (3 inches) mm (18 inches) Provide stainless steel bars in each corner of the drain pan to hold the strainer while it drains. Bars are attached with a continuous weld on all sides and joints mm (1/2 inch) Typical Grind smooth and polish all joints and exposed edges. The bars are 19 mm x 19 mm x 63.5 mm (¾ inch x ¾ inch x 2½ inches)